You’re here, at The New Wine Review, because you love wine. But maybe you’re also interested in whiskey, and wondering where to start. 

Is there a whiskey that’s particularly friendly for wine drinkers?

The short answer: of course not, just as there’s not one single wine that will suit all palates. How could there be? “Just like drinking wine, drinking spirits is very personal,” says Hugo Bensimon, wine director at Boston's Grill 23 & Bar. “When you find the thing that you like, you hit the aha moment.” But there are certain whiskeys that will better match the tastes of drinkers who favor specific wines. (More on that later.)

Great. So how do you start? We talked to wine professionals who also manage deep whiskey lists for their advice and suggestions. Out on the floor, they make whiskey recommendations just as they do wine, asking guests questions to determine what might suit them best. “We can easily match the attributes of a great whiskey to wine, or vice versa, to get people to come over to where they have less experience,” says Jill Mott, director of wine at The Carlyle in New York.

Before we dive in, two quick points: almost everyone says that starting with a wine cask–finished whiskey isn’t necessary. And—though you almost certainly already know this—definitely don’t turn to whiskey cask-finished wine. “It’s an abomination,” says Chris Hall, partner at Unsukay Restaurants and co-owner of Atlanta's Local Three.

Time Your Tipple

First off, remember that whiskey isn’t as food friendly as wine. “Wine drinkers are often thinking about what they’re going to drink with what they eat, and I don’t typically see whiskey drinkers doing that as much,” says Michelle Morin, director of beverage at the Waldorf Astoria Monarch Beach in Dana Point, California. Try some whiskey in a pre-dinner cocktail or as a post-prandial digestif.

Consider a Cocktail

Speaking of cocktails, many folks recommend them as a starting point for exploring whiskey, especially if they also feature wine, like in the New York Sour. But don’t shy away from spirit-forward drinks like the Old Fashioned. “The sugar softens it on the palate, but you’re still getting all those aromatics of the whiskey,” Morin says.

Water is Your Friend

Whiskey’s high proof (it’s always at least 40 percent ABV) can come as a shock to palates more used to wine, but you’re not required to drink it as-is. “The interesting thing about whiskey is you can titrate it [to] where you want,” Hall says. Start with a tiny bit of water—just a few drops—taste, and go up slowly until you find the ideal balance.

Steer Clear of Cask Strength

Everyone we spoke with recommended that newbies avoid barrel-proof whiskey: it’s just too aggressive. “When you're a wine drinker, you're so used to putting your nose in the glass. But if you put your nose right into a high-proof whiskey you can almost burn your nasal passages,” Morin explains.

Ice is Nice

Snobs pooh-pooh adding rocks to your glass but, uh, it’s called a rocks glass for a reason. If you find that sipping neat whiskey isn’t working for you—maybe that burn is just too uncomfortable—toss in some ice cubes and take a gulp. Do you like it? Awesome! Keep going and leave the snobs with their noses in the air. 

Downsize Your Dram

A typical pour of whiskey in a bar or restaurant is 1.5 to 2 ounces, but don’t be shy about shrinking that pour. “Your liver can’t afford promiscuity in the whiskey department,” Mott notes. Halving your pour means you can try twice as many whiskies without overdoing it. 

Next, take the tiny pour theme one step further and ask the bartender to prepare a flight of three or four whiskies in the same category, like Japanese single malts, craft ryes, or single pot still Irish whiskies. Comparison is often the easiest way to narrow down what you like, and don’t, about a particular dram.

But Seriously . . . What Should My First Whiskey Be?

Even though we’ve just established that there’s no “best” whiskey for wine drinkers, there are certain styles more likely to suit fans of particular wines. “The bigger, more robust, weightier bourbons generally are suited towards somebody who's drinking something pretty heavy and a little hotter in style for wine,” Bensimon says. He’s right. And to extend that idea further:

If you like Cabernet Sauvignon . . . try a bourbon like Michter’s US*1 or Woodford Reserve. Both bourbons are bold in style but approachable in proof.

If you like light whites, like Vinho Verde, or alpine varieties like Altesse and Jacquère . . . try Yamazaki 12-Year-Old or Clynelish 14-Year-Old, two soft but characterful single malts.

If you like Chablis and other acid-driven whites . . . try a Whiskey Sour. The pop of citrus elevates and brightens bourbon.

If you’re into Italian reds . . . try a rye like Rittenhouse or Old Overholt. That style often showcases both tannin and astringency alongside grain-and-spice depth. 

If you like Russian River Pinot Noir . . . try a mellower bourbon like Maker’s Mark. It has all the richness of charred oak aging, softened by the wheated mashbill.

But if you prefer Burgundy . . . try Glenmorangie Quinta Ruban or Redbreast 12-Year-Old. Both are packed with red fruit and clove notes.

If you like oaky Chardonnay . . . try a toasted oak bourbon like Elijah Craig Toasted Barrel. In the best examples of both, the toasty character adds pleasing roundness.

If you like Champagne . . . try a blended Japanese whisky Highball with a lemon twist. It's effervescent, easy to quaff, and goes with everything.

If you like a peppery Syrah . . . try high-rye bourbon like New Riff. The rye content adds spice to underlying leathery flavors.

If you like Rhône blends from California . . . try Four Roses bourbon or Craigellachie single malt scotch. They're well-structured and powerful, but never too aggressive.

If you like pét-nats . . . try Ichiro’s Malt and Grain.  A blend of different whiskies from around the world, it provides ample opportunity to study the various nuances of both individual styles and the blender's influence.